Red Lentil Winter Pasta with Red Pepper Sauce and Butternut Squash

The holiday table often centers on a large piece of meat or poultry. Give tradition a twist with a main dish that has a much smaller impact on the environment, such as this colorful vegetarian pasta you can serve family style.

Preheat oven to 400°. In a large bowl, toss together squash, 1 tablespoon oil, three cloves minced garlic, shallot and 1 teaspoon salt. Spread mixture on a parchment-lined baking sheet. Roast squash 30–40 minutes or until tender when tested with a fork.

In a food processor, purée the drained roasted red peppers; set aside.